-
1
Allow butter and eggs to stand at room temperature for 30 minutes.
-
2
Grease and flour thirty 2-1/2-inch muffin cups (or line with paper bake cups).
-
3
In a medium bowl stir together flour, the 1 cup cocoa powder, the baking soda, baking powder, and salt.
-
4
In a 2-cup glass measuring cup combine milk and coffee.
-
5
Set aside.
-
6
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
-
7
Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined.
-
8
Scrape sides of bowl; beat for 2 minutes more.
-
9
Add eggs, one at a time, beating well after each addition.
-
10
Beat in vanilla.
-
11
Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.
-
12
Stir in chocolate pieces.
-
13
Spoon batter into prepared muffin cups, filling each about three-fourths full.
-
14
Use the back of a spoon to smooth out batter in cups.
-
15
Bake about 18 minutes or until tops spring back when lightly touched.
-
16
Cool cupcakes in muffin cups on wire racks for 5 minutes.
-
17
Remove cupcakes from muffin pans.
-
18
Cool completely on wire racks.
-
19
Allow butter to stand at room temperature for 30 minutes.
-
20
In a large mixing bowl beat butter with an electric mixer on medium speed until smooth.
-
21
Gradually add 1 cup of the powdered sugar, beating well.
-
22
Beat in the 3 tablespoons brewed coffee and the vanilla.
-
23
Gradually beat in the remaining powdered sugar.
-
24
If necessary, beat in additional brewed coffee until buttercream reaches spreading consistency.
-
25
Using a pastry bag fitted with a star tip, pipe Coffee Buttercream onto cupcakes.
-
26
Insert wafers.
-
27
If desired, dust with additional unsweetened cocoa powder.
